Ingredients

• Greek extra virgin olive oil
• 1 small yellow onion, chopped
• 1/2 lb ground beef
• Kosher salt + black pepper
• 1 tsp ground allspice
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1 small bunch fresh parsley, chopped (about 1 cup packed fresh parsley, or a mix of parsley and fresh dill)
• 1 cup white rice, soaked in water for 20 to 30 minutes, then drained
• 3/4 tsp hot or sweet paprika
• 1/4 cup tomato sauce
• 2 1/4 cups water
• 6 bell peppers, any colors, tops removed and cored
• 3/4 cup chicken broth or water

Instructions

1. Cook the meat and chickpeas
   Heat 1 tablespoon of extra virgin olive oil in a medium, heavy-bottomed pot. Add the chopped onion and cook until soft and golden. Add the ground beef and cook over medium-high heat, stirring occasionally, until well browned. Season with salt, black pepper, allspice, and garlic (or garlic powder). Stir in the chickpeas and cook briefly.
2. Add rice and simmer
   To the same pot, add the parsley, soaked and drained rice, paprika, and tomato sauce. Stir until everything is evenly combined. Pour in the water and bring to a strong simmer. Once the liquid reduces by about half, lower the heat, cover, and cook for 20 minutes, or until the rice is fully tender and no longer chewy. Taste and adjust seasoning as needed.
3. Grill the peppers
   While the rice cooks, heat a grill, grill pan, or skillet over medium-high heat. Place the bell peppers on the grill, cover, and cook for 10–15 minutes, turning as needed, until they soften and develop some color. Remove from heat and allow to cool slightly.
4. Preheat the oven
   Set the oven to 350°F (175°C).
5. Stuff the peppers
   Arrange the peppers open-side up in a baking dish containing 3/4 cup of broth or water. Spoon the cooked meat, rice, and chickpea mixture evenly into each pepper.
6. Bake
   Cover the baking dish with foil, making sure it does not touch the peppers. Place on the center rack of the oven and bake for 20–30 minutes.
7. Serve
   Remove from the oven, garnish with fresh parsley if desired, and serve warm. For a traditional Greek-style meal, pair with tzatziki sauce and a Greek salad.

Notes

• Variations:
  You may substitute ground turkey or ground chicken for the beef. To make this recipe vegan, simply omit the meat entirely. For a different flavor profile, replace the allspice with ground cumin or Italian seasoning. This recipe is naturally dairy-free, but you can finish it with a sprinkle of crumbled feta cheese if you like.
• Make Ahead:
  The rice filling can be prepared one day in advance by completing steps 1 and 2. Allow it to cool fully before storing in the refrigerator. The peppers can also be grilled ahead of time (step 3) and stored separately. When ready to cook, assemble and bake as directed. Bringing the peppers closer to room temperature before baking can help them heat evenly.
• Freezing:
  Let cooked stuffed peppers cool completely. Store in freezer-safe containers and freeze for up to 1–2 months. Thaw overnight in the refrigerator, then reheat in a medium oven. Adding a little liquid to the baking dish and covering the peppers while reheating helps keep them moist.